Inviting friends and family over can be a fun, joyous occasion.
It can also be stressful, especially when you have little time to prepare a meal and many mouths to feed.
That’s where this easy Southwest salad comes in. Reader Sheila B. used to take this dish to a pinochle group in players’ houses that were always preceded by potlucks.
“This is a well-accepted favorite,” Sheila said of the recipe, which she adapted from a 2003 Taste of Home cookbook. “I’ve written it in my speak and added a couple of things to the dressing.”
You can mix in whatever ratios suit your tastes and by how many people you’re feeding.
Sheila hadn’t made this in a minute, and in revisiting the recipe she writes: “I remember it was so good I think I will make it tonight…”
Southwest Salad
Salad greens of choice, “to fill a good sized bowl”
Thawed frozen corn kernels
Rinsed canned black or pinto beans (Sheila said chili-seasoned pinto beans would be great too.)
½-ish cup ranch salad dressing
½-ish cup salsa of choice
Juice of lime to taste
Hot sauce to taste
Broken tortilla chips
Shredded cheddar cheese
Diced tomatoes
Diced avocados
Sliced or pickled jalapeños (optional)
Layer salad greens, corn kernels and beans in a large bowl. Mix ranch, salsa, lime and hot sauce. Add salt and pepper to taste, if desired. Spoon dressing over the veggies, then top with chips, cheese, tomatoes, avocados and jalapeños.
Contact reporter Taylor Goebel at taylor.goebel@heraldnet.com or call 425-339-3046. Follow her on Twitter @TaylorGoebel. Join The Daily Herald’s food-centered Facebook page, SnohomDish.
Talk to us
- You can tell us about news and ask us about our journalism by emailing newstips@heraldnet.com or by calling 425-339-3428.
- If you have an opinion you wish to share for publication, send a letter to the editor to letters@heraldnet.com or by regular mail to The Daily Herald, Letters, P.O. Box 930, Everett, WA 98206.
- More contact information is here.
